The Tale of the Jackalope
When fluoro Managing Editor Audrey Bugeja visited Jackalope, a new luxury hotel that recently opened in Victoria’s Mornington Peninsula, she was met with a modern, innovative property that moves beyond expectations of accommodation in Australia.
The tale of the Jackalope has its roots in North American mythology. One of the “fearsome critters” that were part of tradition in North American lumber camps at the turn of the 20th century, the Jackalope was described as a jackrabbit with antelope horns that could move at lightning speed. In the 1930’s, Douglas Herring and his brother, both hunters with experience in taxidermy, grafted deer antlers onto a jackrabbit’s body and began selling the hybrid creature. More than 70 years later, the Jackalope has become a household name in the North American folklore canon.
Now the fabled creature has made its way to Victoria’s Mornington Peninsula. The Jackalope Hotel, which opened its doors in April, has been spearheaded by Louis Li, a 29-year-old entrepreneur who moved to Australia in 2006 to study filmmaking. While perusing an antique store in Berlin, Li discovered the legend of the Jackalope and was mesmerised, claiming it as the basis for his new project and bringing the Jackalope hotel to life in Victoria, Australia.
The storytelling concepts that Li learned through his filmmaking education have translated into his work designing Jackalope: one half of the property is designed to be friendly, and relatively easy on the eyes (the jackrabbit); the other side, however, is strong, mysterious and power (the antelope) with the focus on the design and architecture.
The property was a collaborative effort between several forward-thinking creatives. Architecture and design firm Carr Design Group were instrumental in the design of the hotel’s contemporary form. Fabio Ongarato was tapped to bring in unique design elements to the space like the rooftop neon lighting seen across the space and the identity itself, while Melbourne furniture makers Zuster crafted much of the hotel’s statement furnishings alongside other handpicked designers who brought their genius to the space.
One striking feature of the hotel is the seven-metre-tall aluminum and steel Jackalope, which greets guests upon arrival. Designed by Melbourne artist Emily Floyd, the sculpture serves as a startling, but appropriately surreal, introduction to the hotel. The sculpture was fabricated in Brisbane, Australia and was brought down to the space, piece by peice. Another standout feature of the hotel is a custom 10,000-globe chandelier crafted by Melbourne artist Jan Flook. The 80 square-metre crown, which took three weeks to build, is meant to represent the process of fermentation, one of the seven stages in the hotel’s narrative of alchemy.
When touring the hotel, it was evident that the property itself is a testament to the idea of taking guests on a sensory experience. Jackalope’s 46 rooms are replete with floor-to-ceiling windows and private terraces giving guests an immersive view of the property’s own vineyard and rural surroundings. Guests can stay in rooms ranging from the 38 square-metre Terrace or Vineyard View categories to the 85 square-metre Lairs. Bathroom features in each room include black deep-soak Japanese tubs, rain showers, double vanities and bath luxuries – such as a pinot grape skin and seed bath soak and body scrub made using grapes from the hotel’s vineyard – designed by Melbourne’s Hunter Lab.
Outside of the property, a black 30-metre infinity pool approaches the vineyard, while a poolside pavilion lets guests immersive themselves in the break taking sights, have a massage treatment or enjoy a private meal. Food and drink are both integral elements of Jackalope. Two restaurants, Rare Hare and Doot Doot Doot, were established under the direction of Executive Chef Guy Stanaway. Rare Hare, a more casual winery restaurant, offers immersive dining and wine experiences with much of their produced locally sourced and paired with the Willow Creek wines on offer. Refined dining, Doot Doot Doot, presents the region’s finest produce in a series of tasting menus intrinsically linked to the land. “The menu’s philosophy mirrors our winemaking”, says Stanaway of Doot Doot Doot’s contemporary upscale dining. “Willow Creek’s single vineyard wines are produced to deliver a true sense of place; our menu is the edible edition of this same story.”
Diners can choose between a four or 10-course degustation, paired with estate and international wines. “Given the property’s rich heritage as a wine producer, the partnership between food and wine is central to the Doot Doot Doot experience,” adds Stanaway. The restaurant – featuring lights designed by designer Jan Flook that represent the fermentation process of wine bubbling away in vats – serves dinner daily and lunch Friday through to Sunday.
A 1,200-bottle glass cellar also features an international assortment of limited-release wines made from vineyards 11-hectares or smaller, the same size of Jackalope’s vineyard. “This collection gives context to our winemaking story, while also presenting the world’s premier small-batch producers – a mix of locals, favourites, and emerging stars,” says Director of Food & Beverage Josef Murray. Murray has been tasked with overseeing this designer dining room, joining Jackalope after several years with renowned restaurateur Jason Atherton in Sydney, Hong Kong and London.
Flaggerdoot, the cocktail bar at Doot Doot Doot, features herringbone floors and open fires, as well as statement pieces from Peninsula local Andrew Hazewinkel and international fashion and furniture designer Rick Owens, the latter of which we interviewed about his furniture collection and design diversity. Owens’ piece in Flaggerdoot is the only work by the famed designer featured in Australia. Li was also heavily involved in the design of the bar – a 70’s-era pool table, along with gold and leather-adorned chairs, create a welcoming atmosphere for any curious imbibers.
The tale of the Jackalope is a curious one, and one that will forever be embedded in the brand through the unique experience it offers to those who visit.
Li has big plans for his brand, and is, in 2017/2018, set to open another Jackalope hotel in Melbourne’s CBD heritage-listed Maria George building. The property, according to Jackalope General Manager Tracy Atherton, will be 10 floors of luxury accommodations with a rooftop bar. Li is also planning to open properties in Shanghai and Los Angeles, some of his favourite places.
Each Jackalope property is set to have its own distinct theme, or narrative. For the Mornington Peninsula property, it is alchemy, particularly relating to the transformation of grapes to wine. Other Jackalope hotels will have their own unique themes, but will all retain the heavy emphasis on immersive dining, Atherton says.
Regardless of what themes and designs future Jackalope properties include, they are sure to include striking imagery and unique perspectives on contemporary luxury accommodation.
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